Skip to primary navigation
Skip to main content
Skip to footer

Home
About Me
Recipes
Books
Contact
In the Media
Videography

Search this website
Nav Social Menu

Karista Bennett

Chef & Food Writer

risotto

Brown Butter Sweet Potato Risotto

Lemon Risotto with Crispy Mushroom and Mint Gremolata

Roasted Pumpkin Risotto

Chianti Risotto

Fresh Spinach, Arugula and Lemon Risotto

Roasted Pumpkin Risotto

Go to page 1
Go to page 2
Go to Next Page »

Footer

Download our Premiere Food Magazine – A View to Delicious

A View to Delicious // Karista's Kitchen and VRAI Magazine premiere food issue Fall 2016

More

Home
About Me
Recipes
Books
Contact
In the Media
Videography

Newsletter

Leave this field empty if you're human:

Instagram @karista_bennett

A little quote for the day. This is one of my favo

A little quote for the day. This is one of my favorites. Whenever I’m in my kitchen, preparing even the simplest of meals, I feel as if I’m writing poetry. It’s the way in which the individual ingredients come together to form one beautiful dish, the complimentary flavors playing deliciously with each other. It feels poetic. 💕

It’s my oldest gals birthday weekend and of course we always celebrate with delicious food, local wine and loads of laughter and conversation.

Wishing you a weekend of deliciousness, time spent with loved ones, and quiet moments to celebrate the simple things in life. ❤️
(Quote written by me) ☺️
#quotes #quoteoftheday #words #poeticthoughts #foodwriting #foodlove #creativewriting #fridayvibes

This is one of my favorite photos from 2019. I cap

This is one of my favorite photos from 2019. I captured this moment while tagging along with Sue from Fisher Ridge Farm here in the Willamette Valley. Sue was kind enough to let me follow along while she did the evening chores and it was one of the most beautiful evenings! There is something magical about twilight on a farm, especially one as beautiful at Fisher Ridge Farm.

I love sheep so when we got to the sheep pasture it was almost as if they all decided to pose for my camera. ☺️

You can find out more about Fisher Ridge Farm in my book, The Oregon Farm Table Cookbook. Don’t forget to support our local farms. 🙏🏻
#photooftheday #favoritephotos #farmanimals #farmsinoregon #oregonfarm #willamettevalley #supportyourfarmers

Do you have a favorite “go to” salad? One that

#newpost The overwhelming emotion caught me by s

It’s definitely feeling like soup and stew seaso

I adore winter greens. Lettuce and greens that gro

I adore winter greens. Lettuce and greens that grow during the winter months like my baby chard and baby kale that I mix with spinach and baby butter lettuce. If that’s not enough to get my salad love on, I top it with roasted winter squash, dried cranberries, walnuts and Burrata cheese. Then I drizzle it with a maple vinaigrette. Because I really love a maple vinaigrette. 😍

This is a lovely lunch salad or great for a light dinner. Check out my stories for another delicious winter squash salad from my friend and colleague @pinchandswirl!

I’ve posted my recipe below! ⬇️

Mixed Greens Salad with Roasted Winter Squash, Cranberries, Walnuts and Burrata
Serves 4 - 6
Ingredients
2 cups winter squash, 1-inch cubes (delicata or butternut work best)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
3/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2-3 tablespoons maple syrup (or to taste)
1 clove garlic, minced
1 teaspoon chopped fresh thyme
5-6 ounces fresh mixed baby greens
½ cup dried cranberries
1/3 cup chopped toasted walnuts
8 oz Burrata cheese
Salt and fresh cracked black pepper to taste
Directions
Preheat the oven to 400F. Toss the winter squash cubes with 2 tablespoons olive oil and ½
teaspoon salt. Place the squash in a single layer on a baking sheet and roast in the oven for
about 15 minutes or until the squash is somewhat soft. Remove it from the oven and let it cool.
In a small bowl whisk together the olive oil, vinegar, maple syrup, garlic and fresh thyme.
Season to taste with salt and pepper.
To assemble the salad, toss the greens in about ¼ of the dressing. Just enough to lightly coat the salad. Then arrange the baby greens on a platter. Top with the winter squash, then sprinkle
on the cranberries and walnuts. Sprinkle with salt and pepper.
Just before serving, carefully slice the burrata cheese and layer it on top of the salad. Garnish with additional dried cranberries or walnuts. Serve with the remaining dressing.

It’s King Cake season! One of the delicious high

It’s King Cake season! One of the delicious highlights (and there were many) of living in Louisiana years ago was the abundance of King Cakes to be found and devoured during the Mardi Gras season. I didn’t make a King Cake this year but I did make these King Cake Scones. ☺️

Recipe is below ⬇️

King Cake Scones
Serves 8
Ingredients
2 cups all-purpose flour, plus extra for dusting
½ cup sugar
¾ teaspoon salt
1 tablespoon baking powder
½ cup golden raisins
½ cup cold butter, cut into pieces
1 large egg, whisked
½ cup heavy cream
1 teaspoon vanilla extract
¼ cup heavy cream for brushing
For the Glaze:
1 cup confectioners sugar
1-2 tablespoons water
Purple and green food coloring (or purple and green store bought decorating
frosting)
Directions
In a large bowl, mix together the flour, sugar, salt, baking powder and golden raisins.
With your hands, a pastry cutter or fork, gently incorporate the butter into the flour
mixture until the mixture looks like coarse crumbs.
Whisk together the egg, heavy cream and vanilla and then gently stir it into the flour/butter mixture until combined. Do not overwork the dough.
Pour the dough onto a floured cutting board or counter and gently knead the dough
for a minute or two and then form into an 8 or 9 inch round.
Wrap with plastic wrap and refrigerate for about 15 minutes.

While the dough is in the refrigerator, pre-heat the oven to 400F.
When ready, remove the plastic wrap and place the dough round on the floured surface. Cut the dough in half and into quarters and then into eighths. You will have eight triangles.
Place them on a parchment lined baking sheet and then brush each triangle with heavy cream.
Bake the scones for about 15-18 minutes or until they are golden brown on top.
Remove them from the oven and let them cool before decorating.
If making the icing, place the confectioner sugar in a small bowl and whisk with the
water. Divide the icing between two bowls and add a drop or two of purple food coloring to one bowl and a drop of green to the other. Whisk to incorporate. Once you’ve reached the desired color, drizzle on top of cooled scones with sprinkles.

One more! Because Valentine’s Day is Sunday, and

So this was a big hit in my house! BLT Club Sandwi

So this was a big hit in my house! BLT Club Sandwich with Herb Aioli. It seems I’m on a sandwich kick and this fun and tasty sandwich started it all. I created this a few months back for the loveliest client and Mr. B loved it so much it’s now on regular lunch rotation.

It’s the perfect lunch or even snack to share and it’s definitely going to be included in my spring day trip picnic basket. I’ve posted the recipe below. 😘
#sandwiches #sandwichesofinstagram

BLT Club Sandwiches with Herb Aioli
Makes two sandwiches
Ingredients
½ cup mayonnaise
1 clove garlic, finely diced
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
½ teaspoon lemon zest
6 slices white sandwich bread
8 slices cooked bacon
8 green leaf lettuce leaves
6-8 tomato slices
4-6 slices of deli turkey or ham
Directions
Mix together, the mayonnaise, garlic, basil, parsley, thyme and lemon zest. Set aside.
Next toast the 6 slices of sandwich bread. Once the bread is cool, place two toasted slices of bread on a cutting board. Spread one side of the toast with some of the aioli and then top them with 2-4 tomato slices. Top the tomato slices with 3-4 slices of bacon, then 2-4 lettuce leaves.
Next spread aioli on two more slices of toasted bread and place the aioli dressed side of the
bread onto the lettuce leaves. Add a little more aioli to the top of the toasted bread slices and
then layer with tomatoes, 3-4 slices deli turkey or ham and then 2-4 lettuce leaves.
Spread aioli on the last two slices of toasted bread and place the aioli dressed side onto the
lettuce leaves. Gently press down on the sandwich and slice each sandwich in half. Insert a toothpick into each half if desired. Wrap each sandwich in wax or parchment paper, or in foil.
Let the sandwiches rest for about 10 minutes before serving. These sandwiches travel well as long as they are snugly wrapped in wax or parchment paper, plastic wrap or foil.
Remove the toothpick before eating.

Congratulations to my sis! @kristin_t_bryan @the_c

Load More... Follow on Instagram

Copyright © 2021 Karista Bennett * Site by WordPress Barista